Hate the messy process of dipping cake balls? Make cake CUPS instead! These bite-sized treats are pressed into mini cupcake liners, so they’re easier to make and irresistibly cute.
Why I Love These Cake Bite Cups
- No dipping! Skip the messy chocolate-dipping step—just pipe the coating into mini liners for a tidy, fast result.
- Bite-sized: Perfect for holiday cookie trays, parties, or lunchbox treats.
- Little Debbie inspired: These cake cups capture the nostalgic flavor and look of Little Debbie tree cakes without the fuss.
Want true Little Debbie tree cakes? Try my zebra cake recipe and cut shapes with a cookie cutter for a closer replica.
Ingredient Notes & Supplies
- Cake Mix: I used a yellow cake mix (Betty Crocker), but use any brand or homemade cake you prefer.
- Frosting: For convenience I use canned vanilla frosting (about ¾ cup, roughly half a can). You can substitute homemade frosting if you prefer.
- White coating (almond bark or melting wafers): I prefer melting wafers because they melt thinner and are easier to work with. If using almond bark, add about 1 tablespoon vegetable shortening or oil per cup to thin it—do not use butter.
- Red gel food coloring: Use gel or oil-based coloring to avoid seizing the coating; add only a drop or two for a deep red.
- Green sanding sugar: For the tree “ornaments” and sparkle.
- Mini cupcake liners: Choose liners that resist sticking so the candy release is easy.
Before you begin, watch me make these!
@designeatrepeat Cake bites are out, cake *CUPS* are in 💃🎄 This is Day 2 of our Little Debbie holiday series and I can’t get over how cute these are!! 🥹 ✨ WHAT YOU NEED: ✔️ 1 Box of cake mix + listed ingredients ✔️ ½ can of canilla frosting ✔️ 2 packages almond bark (you probably won’t use all of it but good to have extra!). ✔️ Red food coloring ✔️ Green sanding sugar sprinkles TO MAKE: Mix the cooled cake with the frosting until it’s combined and smooth. Add about 1 teaspoon of melted almond bark to each mini cupcake liner, let harden (can speed up in the fridge), then add a 1-tablespoon sized ball of cake dough into each cup. Press down to flatten the dough, then top with more almond bark. Use a piping bag to pipe the red stripes, then immediately add the sprinkles. Let harden and enjoy! #cakepops #littledebbie #holidaybaking #christmastok #christmascountdown #christmascandy #cakebites #christmastreecakes
♬ Elf – Main Theme – Geek Music
How to Make Cake Bite Cups
Step 1: Bake Cake
Bake the cake according to the package directions in a 9×13″ pan. Let it cool completely, then crumble the cake into a bowl. Add about ¾ cup vanilla frosting and mix until the crumbs hold together into a smooth, pliable dough; a stand mixer with a paddle attachment works well.
Step 2: Melt White Chocolate
Melt one 16-ounce package of white almond bark or melting wafers following package instructions. Melting wafers usually produce a smoother, thinner coating.
Line mini muffin tins with 48 liners (or set liners in a rimmed pan). Spoon or pipe about 1 teaspoon of the melted coating into each liner, then gently tap the pan so the coating spreads and flattens. Chill or let set at room temperature until firm.
Step 3: Add Cake Mixture
- Roll the cake mixture into 1-tablespoon balls, press each ball flat into a prepared liner, leaving a little space at the top so the top coating won’t overflow.
- Melt the remaining coating and pipe or spoon it over each cake cup to enclose the top.
Tip: Work in small batches when piping the top coating—about six at a time—so the coating stays fluid enough to smooth. Chilled cake will set the coating faster, so move deliberately.
Step 4: Decorate
Tint a portion of the remaining melted coating red with gel food coloring. Pipe thin red stripes across each cake cup to mimic tree cake decorations, then immediately add green sanding sugar so the sprinkles adhere before the red stripes set.
Tip: Gel or oil-based colors give richer hues without thinning the coating. Add coloring sparingly—too much can cause the coating to seize.
Tips & Variations
- Choose melting wafers: They usually melt smoother and coat more thinly than some almond bark brands.
- Stir while melting: Whether using a double boiler or microwave, stir between increments to avoid hot spots and burning.
- Make chocolate versions: Use chocolate cake, chocolate frosting, and chocolate coating for a classic chocolate tree cake appearance.
- Try other bases: This method works with different cookie or cake truffle bases—adjust storage if using ingredients like cream cheese.
Storage & Freezing
- Storage: If you used canned frosting, these can be stored in an airtight container at room temperature for up to one week.
- Freezing: Freeze in an airtight container for up to one month for best quality; they thaw quickly for serving.
Frequently Asked Questions:
Some almond bark brands can be thick or grainy. Melting wafers usually give a thinner, smoother coating. For almond bark, stir in 1 tablespoon vegetable shortening or oil per cup to thin it. Always melt according to package directions and stir frequently to prevent burning.
Use gel or oil-based red food coloring and add only a drop or two until you reach the desired shade. Water-based colors can cause the coating to seize and often yield a lighter pink tone.
Green sanding sugar is widely available at grocery stores and baking supply shops; choose fine crystals for the best look.
Use non-stick or high-quality mini liners designed for candy; they help the finished cups release cleanly.
Did you make this recipe? If so, please leave a review and rating to let me know how it turned out—your feedback helps me keep sharing recipes and helpful content.
Christmas Cake Pop Cups
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Ingredients
- 15 ounce box yellow cake mix, baked according to package directions in a 9×13″ pan
- ¾ cup vanilla frosting, this is roughly half a can
- 32 ounces white almond bark or melting wafers, Melting wafers typically melt smoother. If using almond bark, add 1 tablespoon vegetable oil or shortening per cup to help thin
- Red gel food coloring, Note: Water based food coloring will cause the almond bark to seize
- Green sanding sugar sprinkles
- Mini cupcake liners
⭐️ Before you begin! If you make this, please leave a review and rating—your feedback helps my small business continue producing free recipes and helpful content.
Instructions
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Bake the cake according to package instructions. Allow to cool, then crumble.
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Mix with vanilla frosting (about ¾ cup) until combined and smooth. A stand mixer with a paddle attachment makes this easy.
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Melt one 16-ounce package of almond bark or melting wafers following package directions.
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Line mini muffin tins with 48 liners. If you don’t have tins, set liners in a rimmed pan.
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Spoon or pipe about 1 teaspoon of melted coating into each liner, tap to flatten, and chill or let set until firm.
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Roll cake dough into 1-tablespoon balls and press flat into each liner. Melt the remaining coating and pipe on top. Tip: Pipe in small batches so the coating remains smooth.
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Color some melted coating red and pipe thin stripes, then immediately add sprinkles so they adhere.
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Let the tops harden. If you used canned frosting, store at room temperature in an airtight container up to one week, or freeze for 1–2 months.
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